Roasted Red Pepper & Tomato Sauce

A few years ago I made a promise to myself never to use jarred pasta sauce again.  The homemade version (the kind you can make without added sugar or stabalisers) takes all of 10 minutes of active cooking, and tastes so much better.

Here’s a variation to the standard tomato sauce.  It’s a great alternative as well as a good way to gently introduce little people to the earthy, sweet flavours of roasted peppers.

Roasted Red Pepper Sauce


2-3 sweet peppers- I used a mixture of red, orange and yellow, sliced

generous drizzle of olive oil

2 cloves garlic, skinned but kept whole

salt and pepper

1/2 – 1 tin chopped tomatoes tomatoes

generous drizzle of balsamic vinegar to finish

Roast your peppers and garlic, generously coated in olive oil and s&p for approx 45-60 minutes or until very soft.

Tip them as well as their roasting juices into a blender along with 1/2 tin (or more if you like) chopped tomatoes and blend.  Finish the sauce with a drizzle of balsamic vinegar, and blend again until smooth.  Taste for seasoning.

This sauce is a nice change to add to pasta (with a heavy hand of parmesan cheese just for good measure). It can also be paired with chicken or a meaty fish, as well as turned into a base for Moroccan-inspired meatballs as in the post’s photo.   If I were making it for just Nick and I, I would probably throw in a good shake or two of crushed red pepper for a bit of heat.


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